Sunday, June 28, 2009

Whew! Long title! My best friend and her mom found these cupcakes on the Good Housekeeping website and suggested I make them. My husband came home that day and mentioned that his coworker was having a party on Saturday - perfect! The GH recipe calls for a plain buttercream frosting, but thought it needed a little something more. I asked around and got some suggestions, and when someone said whipped peanut butter cream cheese frosting, I was SOLD!

I did a little googling to get a general idea of proportions, then threw some together for a wonderfully creamy, cream cheese-y, peanut buttery delight! Despite overbaking them a tad, the cupcakes were delicious and not overwhelming on either the chocolate or peanut butter flavor. I did, however, get a pocket of air above the peanut butter ball inside each one. I remedied this by poking through the top of the cupcake with the decorating tip, filling that space with frosting, then piping the swirls on top.

4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.

So, I tried these using whipped cream and I just wanted to tell you they are amazing. My boyfriend usually hates anything chocolate and not only did he eat 5 of them in one day, he also begged me to make them again. I've made them twice in only 3 days and I have a feeling I'll be making them quite often in the future. Thanks a lot for the recipe.

I just finished making these for a graduation party, and I have never tasted better icing in my life! I used whipped cream instead of cool whip because I had it on hand, and it came out perfectly. Thanks so much for the recipe!

Made these tonight, they are delish!! Love the peanut butter in the middle. Had trouble with the frosting, was real runny, and adding more conf. sugar didnt help with the consistency. I ended up using a different Peanut butter frosting recipe which worked great. Thanks for sharing this recipe.

I made the frosting from this recipe and used a box mix to make mini cupcakes for a birthday. I topped them with a mini Reese peanut butter cup. They got rave reviews. This frosting is ridiculously amazing.

Carlisha - I haven't made the frosting in advance before, so I'm not 100% sure. If you used fresh whipped cream, I'd say no, since that usually needs to be served within 8 hours of making. I feel like the cool whip would be more stable than that, so it might be ok. Sorry I don't have a definitive answer for you!